Crunchy Chicken Casserole

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“I made this casserole dish more times than I can count. I found it about 30 years ago. It's a great standby dish to serve at baby showers, wedding showers, etc. since it can be assembled ahead of time and refrigerated until ready to bake.”

Ingredients Nutrition

  • 1 roasting chicken, roasted in oven in a covered pan. Skin, bone and cut into bite size pieces. Save stock
  • Combine
  • chicken piece
  • 1 cup diced celery
  • 1 cup chopped cashews
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 tablespoon lemon juice
  • 12 cup chopped onion
  • 2 cups cooked rice
  • 14 teaspoon pepper
  • 12 teaspoon salt
  • Mix together
  • 34 cup mayonnaise (do not use non-fat or low-fat)
  • 14 cup water
  • 12 cup chicken stock (left over from roasting chicken)
  • Topping
  • crushed potato chips (I prefer fresh bread crumbs tossed with butter)


  1. Add the mayonnaise mixture to combined chicken ingredients. Turn into a very lightly greased 9x13 baking dish. Top with 2 cups crushed potato chips (or bread crumbs). Bake at 450 for 20 minutes or until hot and bubbly throughout. Serves 10-12.
  2. � Chicken Stock � I usually put the stock in the refrigerator to let the fat rise to the top and skim it off � then use what�s left to make my ½ cup.
  3. Note #1: I add a can/jar of sliced mushrooms.
  4. Note #2: Sometimes I place the mixture in a casserole dish instead of the baking dish. If the casserole dish is deeper � you may need to lower the temperature and extend the baking time.
  5. Preparation time does not include the time to roast the chicken.
  6. You can use a roasted chicken from the grocery store. If you do that, just use some canned chicken broth in place of the stock from the roasted chicken.

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